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Category: Recipes Fri Oct 16, 2009Fried: Pickle Me This It's been over a year since my last recipe post, and what do I go and do for the first post returning this blog to form, toss out the grill and take to the fryer! Don't worry, barbecue and grilling is on the menu, but I recently let you Meatwavers decide what you would like to see at the Meatwave, and a side of fried pickles was unanimously choosen, with one loyal reader asking to see the process. In the interest of giving the people what they want, I proudly present to you the fried pickle. More and recipe after the jump >> 
Mon Sep 22, 2008(Sans)Tandoori Chicken Indian is one cuisine I have rarely attempted to make at home. Since the closest grocery to my house abounds with Indian specialties, I always feel like I should be cooking it, but Indian recipes' lists of ingredients and procedures usually tend to be prohibitive, especially with such an inexpensive and delicious Indian restaurant only blocks away. Contemplating a move in the new year, I thought I should take advantage of the access I have to these spices and pastes and learn how to cook some of my Indian favorites. The grill, of course, was the first place I started. More and recipe after the jump >> Fri Sep 12, 2008Sweet! Potato Salad With a cold rain currently falling outside and 4 previous days of high temperatures below 80 degrees, it's time to face facts, fall is upon us. Although the summer harvest is still kicking for a couple more weeks, I think it's about time we settle into reality and look to the months ahead. Possibly the most exciting part of this change for me, aside from the upcoming election (yes, it is possible to stare at an election map for three hours straight), is the sweet potato's return to my regular diet. More and recipe after the jump >>
Fri Sep 5, 2008Steaks is High I like cheap meat. Not cheap as in low quality, but I tend to gravitate towards the more inexpensive cuts of beef. I'm pro griller at skirt, flank, and hanger steaks, all on the cheaper side of spectrum, but still delivering a deep, beefy flavor. So when I decided to go for a porterhouse one night, I was steeping into almost uncharted steak territory, feeling both uncomfortable with the price I paid for a steak and my ability to grill such an expense perfectly. More and recipe after the jump >>
Fri Aug 29, 2008Testing the Waters I'm not sure if it's a mystery, but in case you don't know already, I do not like seafood. I'm on a quest to stomp out all of my annoying food aversions—making great strides in most—but seafood is a pesky one that doesn't seem to want to go away. I've come to tolerate some fried variations (calamari and fish and chips), but beyond that, my taste buds are not having any of it. Deep down I do want to be a seafood eater, so I thought the best way to get my feet wet was to take this dislike straight to the grill. More and recipe after the jump >>
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